This homemade seitan “chicken” recipe showcases a traditional method of creating a high-protein, meat-like vegan alternative using just flour and water. Through the washed flour technique, gluten is separated and then seasoned, shaped, and simmered to form a chewy, tender plant-based protein that beautifully mimics the texture of real chicken. It’s ideal for grilling, pan-searing, shredding, or baking into your favorite dishes.
Why You’ll Love This Recipe
This recipe is both budget-friendly and satisfying. With just a few pantry staples, you can create a protein-packed vegan meat substitute that’s versatile, flavorful, and impressively similar to the texture of chicken. The washing process allows for a fibrous, stretchy gluten structure that holds up well in a variety of dishes, from stir-fries and sandwiches to stews and grills. It’s also customizable—adjust the spices and cooking methods to fit your taste and intended use.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 cups all-purpose flour
- 2 cups water (plus more for washing)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon poultry seasoning
- Salt and black pepper to taste
- 4 cups vegetable broth (for simmering)
- 1 tablespoon oil (for pan-searing or baking)
directions
- In a large mixing bowl, combine the flour and 2 cups of water to form a shaggy dough. Knead for 5–10 minutes until smooth and elastic. Cover the dough with water and let it rest for 1 hour.
- Begin washing the dough by kneading it in fresh water. Pour off the starchy water as it turns cloudy. Repeat the process 5–7 times, using clean water each time, until the water runs mostly clear and a stretchy gluten mass remains.
- Squeeze out any excess water and let the gluten rest for 10–15 minutes.
- Cut the gluten into smaller pieces. Season with onion powder, garlic powder, smoked paprika, soy sauce, nutritional yeast, poultry seasoning, salt, and black pepper. Mix the seasonings into the gluten thoroughly.
- Twist, knot, or braid the seasoned gluten pieces to create a fibrous, meat-like texture.
- In a large pot, bring the vegetable broth to a gentle simmer (do not boil). Add the gluten pieces and simmer for 45–60 minutes, turning occasionally to ensure even cooking.
- Once tender and cooked through, remove the seitan from the broth and let it cool.
- Optional: Pan-sear in a skillet with oil over medium heat until the surface is golden brown and crispy.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Calories per serving: 190 kcal
Variations
- Spicy version: Add cayenne pepper, chili flakes, or hot sauce to the seasoning mix.
- Herbaceous twist: Mix in fresh herbs like rosemary or thyme before simmering.
- Grill-ready: After simmering, chill and marinate the seitan before grilling for added flavor.
- Shredded seitan: Use forks to shred the cooked seitan for tacos, sandwiches, or pulled “chicken” dishes.
- Asian-style: Use soy sauce, ginger, garlic, and five-spice powder for a Chinese-inspired profile.
storage/reheating
Store cooked seitan in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months—freeze in whole pieces or shredded. Reheat by pan-searing, baking, or steaming until warmed through. For best texture, avoid microwaving if possible.
FAQs
What is the washed flour method?
It’s a traditional method of making seitan by kneading dough under water to remove starch and isolate the gluten, resulting in a chewy, meat-like texture.
Can I use whole wheat flour?
Yes, but it may result in a denser and slightly less elastic gluten. White flour yields the best texture.
Do I need a stand mixer?
No, this recipe is fully manual. Hand kneading and washing are sufficient.
Can I bake the seitan instead of simmering?
Simmering helps tenderize the gluten, but baking after simmering can add a nice texture. Avoid baking raw gluten without first simmering.
Is this gluten-free?
No, seitan is made from wheat gluten and is not suitable for gluten-free diets.
How do I get a stringy or fibrous texture?
Knotting, twisting, or braiding the gluten before simmering helps create that meat-like pull.
Can I add broth to the dough?
Not during washing, but adding broth during seasoning enhances the final flavor.
Is the resting time necessary?
Yes, resting improves elasticity and allows the gluten structure to firm up.
What can I use this seitan for?
Use it in stir-fries, sandwiches, wraps, curries, skewers, or anywhere you’d use chicken.
Does it taste like chicken?
The flavor is mild and adaptable—it mimics chicken texture well and absorbs any seasoning or marinade used.
Conclusion
Homemade Seitan “Chicken” using the washed flour method is an economical, protein-rich, and impressively versatile plant-based alternative to meat. With a few simple ingredients and a bit of hands-on preparation, you can create a tender, fibrous vegan protein that works beautifully in a wide range of savory dishes. Whether grilled, baked, pan-seared, or shredded, this seitan is a flavorful foundation for countless satisfying meals.
PrintHomemade Seitan “Chicken”
This high-protein vegan chicken alternative is made entirely from just flour and water—washed to extract the gluten, seasoned, and simmered to create a tender, chewy texture that mimics meat beautifully.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 6 cups all-purpose flour
- 2 cups water (plus more for washing)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1 tsp poultry seasoning
- Salt and black pepper to taste
- 4 cups vegetable broth (for simmering)
- 1 tbsp oil (for pan-searing or baking)
Instructions
- In a large bowl, mix flour and 2 cups of water until a dough forms. Knead the dough for 5–10 minutes until elastic. Cover with water and let rest for 1 hour.
- Begin washing the dough by kneading it in water, pouring off the starch water as it becomes cloudy. Repeat this process 5–7 times until water is mostly clear and a stretchy gluten mass remains.
- Squeeze out excess water. Let the gluten rest for 10–15 minutes.
- Cut the gluten into pieces and season with onion powder, garlic powder, paprika, soy sauce, nutritional yeast, poultry seasoning, salt, and pepper. Mix well.
- Twist, knot, or braid the gluten pieces to create fibrous texture.
- In a pot, bring vegetable broth to a gentle simmer (do not boil). Add seasoned gluten and simmer for 45–60 minutes, turning occasionally.
- Remove from broth and let cool. You can now pan-fry, grill, bake, or shred the seitan as desired.
- Optional: Sear in a skillet with oil until golden brown for crispy edges.
Notes
- Use strong bread flour for even better gluten development.
- Starch water from washing can be saved and used to make pancakes or flatbreads.
- For extra flavor, marinate the cooked seitan before final cooking method.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 0mg